A recipe that releases all the flavor of Parmigiano Reggiano and prosciutto, for a dish that's rich in flavor, yet very delicate.
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INGREDIENTS |
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Mini Penne Rigate Barilla |
350 |
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g |
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Baked ham |
150 |
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g |
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Peas |
100 |
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g |
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Grated Parmigiano Reggiano |
60 |
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g |
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Milk |
120 |
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ml |
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Chives |
5 |
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g (2 g if dry) |
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Extra-virgin olive oil |
2 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Dice the baked ham and brown it in the oil. Now drain off the excess oil. Add the peas after having boiled them for 3 minutes, then add the milk and Parmigiano Reggiano and cook over a low heat until the cheese has melted. |
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| 2. |
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Cook the Mini Penne Rigate in lots of salted water, drain and add to the sauce in the pan. Toss over the heat for half a minute then serve sprinkled with chives. |
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CHEF'S NOTE |
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Add the yolk of one egg as soon as the pasta has been removed from the flame, mix and serve immediately with the sauce; you will achieve a tasty variation of the classic "carbonara". |
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To render this dish even tastier, you could replace the ham with 100 g of ground sausage.
If you run the peas through the blender you will get a smooth mixture that kids are sure to like.
This dish is rich in phosphorous and calcium, two minerals that are important for good health, especially crucial for ensuring healthy, strong bones and teeth. |
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